Corned Beef and Cabbage

Ingredients

8-inch square cheesecloth

12 Parsley stems

2 clove garlic

2 bay leaves

1 tbsp. black peppercorns

1 corned beef brisket

1.50 lb. small red potatoes

1 lb. carrots

1 small head green cabbage

Directions

In cheesecloth, wrap parsley, garlic, bay leaves, and peppercorns; tie with string and place in bottom of 5 1/2- to 6-quart slow cooker. Add corned beef; top with potatoes and carrots. Pour in enough water to cover meat. Place cabbage on top. Cover slow cooker with lid and cook on low setting 10 to 12 hours or until beef is very tender.

To serve, thinly slice corned beef across the grain; transfer to warm large platter with vegetables.